recipe 
yields
Serves 2 to 4
1 (36-ounce) ribeye
¼ cup oil
Salt and pepper to taste
2/3 cup red wine vinegar
⅓ cup butter, melted
¼ cup diced shallots
1 garlic clove, smashed
Bundle of long-stemmed herbs, such as rosemary and thyme, tied with butcher’s twine
Ingredients
steps
Preheat a grill to 500 to 550 degrees. Rub steaks with oil and season liberally with salt and pepper. In a bowl, combine vinegar, butter, shallots, and garlic. Transfer steaks to grill and using the herb bundle, brush steaks with basting mixture. Flip every minute for 4 minutes, basting each time. Then, flip and baste every 2 minutes until the steaks reach 120 degrees. Let rest for 5 to 10 minutes before carving and serving.
Date Published: 11.06.20
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- From Greg Balch, the Crunkleton, Charlotte, North Carolina
